Chocolate Caramel Nut Popcorn

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One bite is never enough, this popcorn is too good to resist.


  • 125g Anchor Butter (or 1/2 cup oil if you prefer)
  • 1 1/4 cups packed brown sugar
  • 2 tablespoons liquid glucose
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 6 cups popcorn (not flavoured)
  • 3/4 cup roasted salted peanuts
  • 1/2 cup roasted salted cashew nuts
  • 150g milk chocolate


Preheat the oven to 125 C (250 F)
Place the butter, sugar and liquid glucose in a saucepan and bring to the boil over a moderate heat, stirring to dissolve the sugar.  Allow to continue to boil over a gentle heat for about 6 minutes, taking care not to let it burn.
While the caramel is cooking, Arrange the popcorn and nuts in a baking paper lined roasting dish, making sure that the popcorn is in a single layer (if possible). Remove the caramel from the heat, stir through the vanilla and baking soda and then pour evenly over the popcorn and nuts. Bake for 40 minutes, stirring regularly so as not to burn. Allow to cool and then break into pieces.
Gently melt the chocolate in a bowl over a saucepan of simmering water.  Drizzle the chocolate over the caramel corn and then set aside until set.

Store in an airtight container.

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8 thoughts on “Chocolate Caramel Nut Popcorn

  1. This is too nice. You have got to be very strong willed if you make this!! I made it for Christmas gifts and it’s hard to keep my hand out of the jar after I’ve made it!
    Thank you for the recipe.

  2. How long will this last for once made (i.e. just trying to figure out how far in advance of Christmas that I could make this – as wee christmas gifts).

    • Hope the post above helps, and people LOVE this as gifts, I’m doing it myself, I make huge batches as it’s so popular and looks fantastic .. Merry Christmas

      • Oh my goodness, this recipe is so yum, and you are so right so hard not to scoff yourself, I had to make a second batch lol. Went great as gifts. Thank you for the storage info, but yip, doesn’t last long!!

  3. Absolutely adored this, made it to take to work & for my Mum for Xmas. I’m not a nut fan, nor overly fussed about popcorn, or chocolate, I know, I know I’m very strange ! So the last thought on my mind was stopping myself from devouring this gorgeous treat. I used honey roasted peanuts & macadamias for the nuts, which was the only difference I made. Somehow this gorgeous treat comes together to be sticky, salty, sweet and just a pure sinful luscious delight. So pleased I found it in time for Xmas, and thanks for sharing it :)

    • Hi, cld you pls tell me how long this lasted for you when you made it – also thinking of making for xmas and trying to figure out how far in advance i can make it.

      • Not long … but if you can keep yourself from scoffing it & you keep it in the fridge then I’d say up to 5 Days .. total guessing on my part, but trust me you won’t be worrying about it not getting eaten in time !